Recipe: Mexican Bake

Yes, this is a play on my pasta bake from a few weeks ago. Actually, it kind of reminded me of a few of the Mexican style Hamburger Helpers. (only better! lol)

1 packet of enchilada seasonings (or equivalent in bulk)
1 can of tomato paste 8 oz
1 bag of elbow pasta (I used a 12 oz bag in my recipe)
2-3 cups of water
1 pound ground meats
2 cups shredded cheese
1-2 burrito size flour or corn tortillas

Begin by browning the ground meat. I used a spicy ground pork for mine.


Boil the pasta until just about cooked.


Empty the enchilada seasonings packet into a medium size bowl, and add the tomato paste (tip: open both ends of the can with the opener and push the paste through. Much easier to get it out of the tiny can!) Add in the water 1/2 cup at a time and mix it thoroughly each time. (This way, You'll know if it's getting too watery for your amount of pasta. You want it to coat the meat and pasta, but not be runny)


Drain the meat and add to the sauce mix, mixing well.


Next, add the pasta a little bit at a time, and mix well. Empty into a large glass baking dish.


Cover with shredded cheese.


Cut up tortillas into strips or chunks. (I use scissors for mine, but you can use a knife and cutting board) Place on top of dish. (and you don't have to do yours as big as mine. Whatever size you want them to be)


Bake at 375 degrees for 15 minutes.


Serve with sour cream if desired.



The cost to make this dish is under $5!